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Cooked today on high for 4 hours. I skipped the parsley. The soup turned out wonderful!!! I checked in on it a few times thinking, "oh boy, this is not going to turn out good". I butchered the garlic clove and only used a 3/4 of the red onion. My red onion was a wee bit large and I didn't want to risk using it all. I too cut and seared smoked sausages for a more filling soup. However, I kept the sausages in a separate dish, allowing others to add as they pleased. This is a keeper! Thank you for an awesome recipe!